Tri-Color Vegetarian-Stuffed Peppers

Ingredients

• 1 cup milk colby & monterey jack cheeses shredded 2% divided kraft
• 1.5 cups brown rice long-grain cooked
• 10 oz regular corn frozen
• 1 large and pepper green red yellow seeded
• 1.5 cups taco bellâ® & chunky salsa thick
• 2 cups boca veggie ground crumbles frozen
• 0.5 cup water 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oven to 400F.
2. Cook ground crumbles, corn and salsa in large nonstick skillet on medium heat 5 min. or until heated through, stirring frequently.
3. Remove from heat. Stir in rice and 1/2 cup cheese; spoon into pepper halves.
4. Place in 13x9-inch baking dish.
5. Pour water into bottom of dish; cover.
6. Bake 30 min. or until peppers are tender and filling is done (160F).
7. Sprinkle with remaining cheese; bake, uncovered, 10 min. or until melted.